Wash tomatoes well and place them in a large pot and cook over medium to low heat, stirring occassionally. Depending on how many you do, this will take any where from 20-30 minutes.

When they are soft and they have released juices, turn off the heat. Using a sieve, press the tomatoes, a few at a time, through the sieve to release the juice. You will end up with tomato skins and seeds, which are great composted or I feed them to my chickens, they love them.

Have your clean, hot jars ready. An easy way to heat your jars, place on a cookie sheet and put into a 300 degree oven for approx. 10 minutes.

Put the hot juice into the jars adding a teaspoon of salt. More or less to your liking. Place a hot lid and ring on the jar and place into your hot water bath canner or use a pressure canner. That's my preference but use what you have.

If processing using a hot water bath, bring water to a boil, place jars into pan, making sure the jars are covered and return water to a boil and process for 10 minutes.
If using a pressure canner, process for 25 minutes at 10 pounds of pressure.

Cheers to Your Health
As I mentioned earlier, chai tea is one of my favorite. It think it’s one of those comforting, spicy blends that just calms and soothes and I just enjoy it. There are many varieties on the market, but if you’d love to have a blend that’s put together by your very ow

Cheers to Your Health
As I mentioned earlier, chai tea is one of my favorite. It think it’s one of those comforting, spicy blends that just calms and soothes and I just enjoy it. There are many varieties on the market, but if you’d love to have a blend that’s put together by your very ow

To make the tea, bring 1 ½ cups water to a boil in a small saucepan. Add cinnamon, cover and remove from heat. Let steep for 2 minutes.

Return pan to heat, bring to a boil, adding tea, spices and ¼ to ½ cup milk and 1-2 tablespoons honey. Cover and remove from heat, steeping for 3 minutes.

Pour mixture through a fine mesh sieve or strainer. Enjoy.

If you use raw milk and raw honey and don’t want to destroy the beneficial enzymes, slightly warm the milk and honey together (no more than 100 degrees) and add to your cooled spice blend. Let steep together a few minutes.

Place all the ingredients in a 2-quart glass container. Cover tightly and leave at room temperature for 2-3 days. Skim off any foam that may have risen to the top. Cover tightly and refrigerate. The punch will develop more flavors over time.